Every compound-food link in CompKitchen comes from a peer-reviewed source. Search 38,144 flavor-relevant papers — part of a 44,648-paper indexed corpus — on aroma compounds, odor thresholds, GC-MS analyses, and sensory studies that power the pairing engine.
Without supervision or human-coded labels, a UMAP projection of 7,464 volatile compounds across 450 ingredients reproduces conventional food categories — and surfaces cross-category molecular bridges that traditional culinary intuition misses.
Johnson, M. C. (2026). Zenodo. DOI: 10.5281/zenodo.19719459
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
In the present <i>in vitro</i> study, we tested the chemical composition, cytotoxicity and antidiabetic activity of two distinct extracts of wild Artichoke-like vegetable, <i>Gunde... Read full abstract on PubMed →
<i>Pseudomonas putida</i> 1A00316 isolated from Antarctic soil showed nematicidal potential for biological control of <i>Meloidogyne incognita</i>; however, little was known about... Read full abstract on PubMed →
Samples from three different mating stages (before, during and after mating) of the Mediterranean fruit fly <i>Ceratitis capitata</i> were used in this experiment. Samples obtained... Read full abstract on PubMed →
<h4>Abstract</h4>Catalyzing stereo- and regio-specific oxidation of inert hydrocarbon backbones, and a range of more exotic reactions inherently difficult in formal chemical synthe... Read full abstract on PubMed →
The effects of induced plant responses on herbivores are categorised as direct, by reducing herbivore development, or indirect, by affecting the performance of natural enemies. Her... Read full abstract on PubMed →
Soaking and maceration of dry soybean seeds induce the formation of aliphatic volatile compounds that impact the flavor properties of food products prepared from soybean. Most alip... Read full abstract on PubMed →
Truffles are very precious and expensive mushrooms owing to their distinctive aroma and great flavor. The present study was carried out to survey the nutritional value of Tuber nit... Read full abstract on PubMed →
White-nose syndrome (WNS) is caused by Pseudogymnoascus destructans, a psychrophilic fungus that infects hibernating bats and has caused a serious decline in some species. Natural... Read full abstract on PubMed →
Rainbow trout bone proteins were prepared by heating at 121°C for 30 min, followed by filtration, concentration, and lyophilization. Nutritional properties and flavor analyses of h... Read full abstract on PubMed →
Aromatic compounds are important for fruit quality and can vary among fruit cultivars. Volatile compounds formed during the ripening of two banana cultivars, Brazilian and Fenjiao,... Read full abstract on PubMed →
Beetles in the genus Sphenophorus Schönherr, or billbugs, potentially utilize both volatile and non-volatile behavior-modifying chemical signals. These insects are widely distribut... Read full abstract on PubMed →
Drought is a major environmental constrain affecting plant performance and survival, particularly in Mediterranean ecosystems. Terpenoids may play a protective role under these con... Read full abstract on PubMed →
<h4>Background</h4>The Triatoma phyllosoma complex of Trypanosoma cruzi vectors (Triatominae: Reduviidae) is distributed in both Neotropical and Nearctic bioregions of Mexico.<h4>M... Read full abstract on PubMed →
Arbuscular mycorrhizal fungi (AMF) colonize the roots of most terrestrial plant species, improving plant growth, nutrient uptake and biotic/abiotic stress resistance and tolerance.... Read full abstract on PubMed →
<h4>Background</h4>Semiochemicals for monitoring, attracting or repelling pest and beneficial organisms are increasingly deployed in agricultural and forest systems for pest manage... Read full abstract on PubMed →
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.... Read full abstract on PubMed →
Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products... Read full abstract on PubMed →
l-Theanine, the most abundant amino acid in tea, is widely believed to be associated with the tea taste, however, its contribution to the formation of tea aroma is still unknown. V... Read full abstract on PubMed →
<i>Background</i>: <i>Adansonia digitata</i> L. (Malvaceae), also known as baobab, is a tree attracting recent interest especially due to the high nutritional value of the fruit pu... Read full abstract on PubMed →
<i>Pseudomonas</i> aeruginosa use small signaling molecules such as acyl homoserine lactones (AHLs), which play an important role in release virulence factors and toxin for further... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.